King cake #4

Yield: 1 Servings

Measure Ingredient
1 pack Dry yeast
¼ cup Warm water
1 tablespoon Sugar
1 cup Warm milk
½ cup Butter; softened
½ cup Sugar
1 teaspoon Salt
3½ cup Flour
½ cup Brown sugar
1½ cup Pecans; toasted
4 tablespoons Butter
2 tablespoons Butter
2 cups Powdered sugar
3 tablespoons Milk; (up to 4)
1 teaspoon Vanilla
½ cup Toasted pecans


Combine yeast, water, and 1 T sugar. Set aside for five minutes. Add milk, softened butter, salt and sugar.

Add flour, 1 cup at a time, mixing until stickiness is gone.

On floured surface, knead until smooth and elastic, about 10 minutes. Form into a ball, place in a buttered bowl, cover, and set aside until doubled in size, about 1 to 1½ hours.

Toast pecans with 4 T Butter in a 350 degree oven for 15 minutes...stirring occassionally to keep the pecans from scorching.

Punch dough down on floured surface. Rool into rectangle 18 X 12 inches.

Brush dough with melted butter, sprinkle with brown sugar and toasted pecans.

Roll into 18 inch jelly roll. Pinch ends and sides together. Form into an oval. Place baby or bean into the underside of the dough....but well into the dough.

Place on buttered baking sheet. Slice down at 1 inch intervals and turn each piece to create a braided effect.

Bake in a 350 degree oven until brown.

Prepare icing by combining all the icing ingredients and blending until smooth.

Cool cake on a rack and spoon on icing, leting it drip over the sides.

(Sprinkle with colored sugar as described in the other recipes) Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm <lhamm@...> on Jan 10, 1998

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